Almond Toffee Sandies

Algerina Perna, The Baltimore Sun

Helen A. Clemsen of Lutherville submitted this no-muss, no-fuss classic with a twist. She said her family loves how the flavor of the almonds, as well as the English toffee bits, came through. Our testers agreed.

Makes: 6 dozen

1/2 cup butter, softened (no substitutions)

1/2 cup sugar

1/2 cup confectioners' sugar

1/2 cup vegetable oil

1 egg

1/2 teaspoon almond extract

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 cup chopped almonds

3 ounces English toffee bits

additional granulated sugar for rolling cookies in

In mixing bowl, cream butter and sugars. Add oil, egg and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 degrees for 12-14 minutes or until lightly browned.

Helen A. Clemsen of Lutherville submitted this no-muss, no-fuss classic with a twist. She said her family loves how the flavor of the almonds, as well as the English toffee bits, came through. Our testers agreed.

Makes: 6 dozen

1/2 cup butter, softened (no substitutions)

1/2 cup sugar

1/2 cup confectioners' sugar

1/2 cup vegetable oil

1 egg

1/2 teaspoon almond extract

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 cup chopped almonds

3 ounces English toffee bits

additional granulated sugar for rolling cookies in

In mixing bowl, cream butter and sugars. Add oil, egg and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 degrees for 12-14 minutes or until lightly browned.

(Algerina Perna, The Baltimore Sun)

Helen A. Clemsen of Lutherville submitted this no-muss, no-fuss classic with a twist. She said her family loves how the flavor of the almonds, as well as the English toffee bits, came through. Our testers agreed.

Makes: 6 dozen

1/2 cup butter, softened (no substitutions)

1/2 cup sugar

1/2 cup confectioners' sugar

1/2 cup vegetable oil

1 egg

1/2 teaspoon almond extract

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 cup chopped almonds

3 ounces English toffee bits

additional granulated sugar for rolling cookies in

In mixing bowl, cream butter and sugars. Add oil, egg and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheets and flatten with a fork. Bake at 350 degrees for 12-14 minutes or until lightly browned.